Wednesday, September 1, 2010

Chicken Fajitas

Got tomatoes? How about hot peppers, bell peppers, and onions? If you have or know anyone who has a garden, or if you've visited a Farmer's Market lately - I'll bet you've seen your share of these late summer veggies.

Well, why not put them all to good use and make fajitas? You really don't even need those sodium-filled little packets of seasoning, it's super simple to make your own! Dump the spices into a bag, add your meat and veggies, throw the bag in your fridge, then go for a beautiful walk while things marinate.

I also like to add fresh and homemade salsa and guacamole to make the meal extra summery (plus it's a great way to use all those tomatoes). It really takes only a couple ingredients and a few minutes of your time, or even less time if you make them in advance!

Start by whizzing up a simple batch of pico de gallo in your food processor. I used red and yellow cherry tomatoes, 1/2 red onion, 1 seeded jalapeno pepper, 1 tsp salt, juice from 1/2 lime, and a whole bunch of cilantro. Pulse until everything is all chopped up.

Then make a simple batch of guacamole by smashing up 2 avocados, the juice of the other half of that lime, 1 big clove of minced garlic, and 1 tsp salt.

When you are ready to eat, just throw your fajita fixin's into a hot pan and cook until done. Serve on warmed corn or flour tortillas. PRESTO - you have just transformed a restaurant-worthy and historically indulgent meal into a local, fresh, and very healthy summer dinner!

Chicken Fajitas (adapted from Food & Wine)
2 tsp chili powder
1 1/2 tsp salt
1 tsp cumin
1/2 tsp cayenne pepper (I thought this was pretty mild, I would add more next time)
1 Tbsp cornstarch
1/4 cup warm water
2 Tbsp olive oil
2 boneless/skinless chicken breasts, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 small yellow onion, sliced
1 package sliced crimini mushrooms
Flour or Corn tortillas

Mix marinade ingredients in large Ziploc bag and shake to combine. Add your chicken and veggies and shake to coat. Refrigerate to marinate at least 15 minutes or up to overnight.

When ready to eat, heat large skillet over high heat (I used my wok!) with a capful of canola oil. Add contents of Ziploc bag. Cook until chicken is done, approximately 6 minutes.

Serve on warmed tortillas with your favorite toppings - pico de gallo, guacamole, smashed black beans, cheese, sour cream, lettuce, rice, etc.

No comments:

Post a Comment